Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts
|Brussels sprouts||2 Pound|
|Bacon slices||3 , finely diced|
|Chopped toasted hazelnut||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves.
Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds.
Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached.
Place in a bowl and set aside until ready to saute.
Heat a 12-inch saute pan over medium-high heat.
Add the bacon and cook until crisp.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan.
Saute until crisp-tender and bright green, about 3 to 5 minutes.
Add the bacon, hazelnuts, salt, and pepper, and stir to mix thoroughly.